Pumpkin Gooey Butter Cake

By littlefish

In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust.
Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers. Yield: 24 servings.

Nutrition Facts: 1 piece equals 210 calories, 8 g fat (5 g saturated fat), 43 mg cholesterol, 258 mg sodium, 33 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Ingredients

• FILLING:
• 1 package (18-1/4 ounces) yellow cake mix
• 1 egg
• 1/2 cup reduced-fat butter, melted
• 1 package (8 ounces) reduced-fat cream cheese
• 1 cup canned pumpkin
• 1/2 cup reduced-fat butter, melted
• 2 eggs, lightly beaten
• 2 egg whites
• 1 teaspoon Spice Islands® pure vanilla extract
• 2-3/4 cups confectioners' sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Additional confectioners' sugar, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust.
Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers. Yield: 24 servings.

Nutrition Facts: 1 piece equals 210 calories, 8 g fat (5 g saturated fat), 43 mg cholesterol, 258 mg sodium, 33 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.